meringue

I have a problem with my meringues watering out on the 2nd & 3rd day. I have tried putting the meringue onto a hot pie filling before it goes into the oven but this makes no difference. I have used varying amounts of cream of tarter to no avail. A friend tells me that it is impossible to make a meringue pie that will not water out but I stubbornly refuse to believe that. Please help.

iam not sure what you mean 2-3 days it waters out when i use a merginue for a pie which is baked i do a italian meringue but i only use it for that service
my meringue is 350gms caster sugar
180ml water
4 egg whites
boil the sugar and water to 240of
add to whisked egg whites
whisk to cool,creamy and thick
hope that this is useful
jamms!!!!!!!!

[m brown]

You may want to use powdered sugar to soak up moisture with the starch used in processing.

Use an italian meringue finished with powdered sugar.

There are meringue poweders you can use that are stabilized.

Eat the pie faster.

copper mixing bowl?

[mudbug]

You may want to go to your local bookstore and check out "The Best Recipe" by Cook's Illustrated. It's a cookbook from a renouned test kitchen. They made 30 meringues to achieve the recipe they printed. They explain what worked for them, what didn't and why.

Thank you all for your assistance. As soon as I get this darn cast off my arm I plan on trying some of your suggestions.